Method

Preheat oven to 230C/210C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Place pumpkin and 3 unpeeled garlic cloves on 1 prepared tray. Drizzle with oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool slightly.

Step 3

Meanwhile, peel and crush remaining 2 garlic cloves. Place zucchini, cabbage, crushed garlic, fetta, ricotta, flour, egg and dill in a large bowl. Stir until well combined. Using 1⁄4 cup at a time, spoon mixture, 5cm apart, on remaining prepared tray to make 12 fritters. Using the back of a spoon, slightly flatten. Spray with oil. Bake for 30 minutes or until golden and tender. Stand for 5 minutes on trays.

Step 4

Squeeze roasted garlic from skins and place with pumpkin in a bowl. Mash until almost smooth. Stir in buttermilk. Season with salt and pepper. Cover to keep warm.

Step 5

Sprinkle fritters with extra dill and lemon zest. Serve with mash and beans.

Nutrition

1439 kj

Energy

13.1g

Fat Total

3.8g

Saturated Fat

8g

Fibre

18.6g

Protein

71mg

Cholesterol

400mg

Sodium

32.4g

Carbs (total)

All nutrition values are per serve

Author: Liz Macri

Image credit: Guy Bailey

Publication: Super Food Ideas

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